INGREDIENTS
250 g ricotta cheese
90 g Creamy Bliss Live Better hazelnut and cocoa
30 g erythritol
20 g arrowroot
20 g cocoa
3 egg whites, powdered (84 ml water + 3 scoops Live Better egg white powder)
Erythritol for garnish

PROCEDURE
Preheat oven to 200°C
Using an electric whisk, beat the egg whites with the hazelnut cream
Combine the remaining ingredients until smooth
Place in a 20-cup mold and bake for 30-40 minutes
Dust with erythritol